Scientists and trade body Meat & Livestock Australia have unveiled a groundbreaking 3D meat printer that makes edible protein from liquid offal and mince.
Described by creators as a “meat ink”, experts claim the 3D printed meat technology may one day become as common as baristastyle coffee. But it’s not just a fad; industry insiders believe it could add genuine monetary value to secondary cuts and offal animal products that companies often struggle to maximise financially.
The machine was unveiled at the 3D Food Printing Conference AsiaPacific, held in Melbourne. It was built by Dutch company by Flow. Using a liquefied mix of offal and mince, the machine printed what could be one of the earliest examples of edible 3D printed meat.
At the event, MLA’s corporate chef Sam Burke even cooked some of the 3D printed meat for foodlovers to try.
While the technology is unlikely to compete with traditional meat production any time soon, it does offer an attractive alternative for meat companies struggling to maximise byproduct. It may also offer elderly people the chance to enjoy a wider array of foods, as red meat is highly nutritious and probably tastes better than pureed food, according to MLA.
Source: Global Meat News
